Explanatory text of lotus root cake practice

The manufacturing method of lotus root cake comprises the following steps:

1. Peel the lotus root and cut it into small pieces.

2. Dice carrots and mix in diced lotus roots.

3. Add flour, salt and pepper.

4. Pour a proper amount of water and stir until it becomes thick.

5. Pour a little oil into the pot, spoon a spoonful of batter into the pot, and gently spread it out with the back of the spoon.

6. Cover with medium heat and fry.

7. Fry until golden on both sides.

What's the difference between seven-hole lotus root and nine-hole lotus root?

Seven-hole lotus root, also known as red lotus root, has yellow-brown skin and short shape. After cutting, you can see there are seven holes. Because the seven-hole lotus root is soft and waxy, it is more suitable for soup or lotus root paste.

Nine-hole lotus root is also called white lotus root. Its skin is silvery white, smooth and slender. After cutting, you can see there are nine holes. Nine-hole lotus root can even be eaten raw because of its crisp and sweet taste, and its cooking is more suitable for cold salad, shabu-shabu and stir-frying.

Normal lotus root feels rough on the surface. Even after washing, you will still see some traces of sediment.

When selecting lotus roots, you should choose lotus roots that are relatively uniform at hand, and the color of lotus roots should also be pink or milky white, so that the color of lotus roots is normal.